Hi, Can I use corn syrun instead of Glucose syrup in the recipe, if how much?  recipe called 1/2 Glucose syrup?  ( I want to make my own fondont)

• 1 tablespoon plus 2 teaspoons unflavored gelatin
• 1/4 cup cold water
• 1/2 cup Glucose
• 2 tablespoons solid vegetable shortening
• 1 tablespoon Glycerin
• 8 cups sifted confectioner’s sugar (about 2 lbs.)
• Icing color and flavoring, as desired

Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved. Add glucose, mix well. Stir in shortening and just before completely melted, remove from heat. Add glycerin, flavoring and color. Cool until lukewarm. Next, place 4 cups confectioner’s sugar in a bowl and make a well. Pour the lukewarm gelatin mixture into the well and stir with a wooden spoon, mixing in sugar and adding more, a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in a cool, dry place. Do not refrigerate or freeze. When ready to use, knead again until soft.

I've done it and it turned out just fine. But it's not the very best fondant recipe out there. I would recommend Michele Foster Fondant: http://cakecentral.com/a/michele-fosters-fondant

But by all means, try out different recipes before deciding what works best for yoU! 

AThank you! Should I use milk instead cream? In the recipe called milk and cream both?

You can use either, one or the other (that's why there's a slight confusion in the recipe)! I used cream and it tasted delicious.